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7-Layer Sheet Pan Nachos

I’ve lightened up these easy 7-Layer Sheet Pan Nachos by using baked tortilla chips, reduced fat cheese, nonfat Greek yogurt (in place of sour cream), and a ton of fresh veggies. This recipe is super versatile and if you prefer to use black beans or to add chicken, ground beef, extra cheese, or different veggies. I say go for it! I do recommend always serving with margaritas.

I originally published Easy 7-Layer Taco Dip on January 22, 2015. I decided to update the post for Cinco de Mayo this year and, in the process, I sort of “modernized” the recipe too. There are a bajillion recipes out there for Taco Dip, but are there any recipes out there in the world for 7-Layer Sheet Pan Nachos? And so these were born.

Most of the text below is in its original form, but updated the teensiest, tiniest bit because now we have nachooosss.

Tomorrow night, my roommate and I are throwing a Margarita Party. What goes well with margaritas? Dip. Of the Tex-Mex variety. Lots of it. And maybe over nachos.

I called Mom yesterday to get her recipe for 7-Layer Dip. It was a staple in the household growing up. Football Saturdays, summer cookouts, Cinco de Mayo, margarita parties… I know there are 100 other layered taco dip recipes out there, but I’ve always thought Mom’s is the best. (However, I’m going to make some changes…)

Once I got Mom on the phone, we brainstormed ingredients and then debated over each layer. It went something like this:

I didn’t even try to tell her I was gonna put the whole thing over a batch of nachos. Although, that fact probably would have made her proud.

So. If you want to stay best friends with me, you better make my skinny 7-Layer Sheet Pan Nachos and eat it all and then tell me it’s the best dip/nachos you’ve ever had. And then I will call Mom back and say, “Boom! In yo’ face!” Except that I probably won’t… that doesn’t sound like me does it? But I will probably think to myself, “Boom! In yo’ face!” and then do my little Victory Dance around the kitchen.

I honestly do think my recipe is better. Sorry I’m not sorry Momma. I added really surprisingly fresh tomatoes in place of some cheese. And I added a spicy taco seasoning mix in one of the layers for a good Texi-Mexi kick. And then, hello!, I turned that dip into crowd-pleasing, easy, skinnified, crunchy, crispy, my-mouth-is-loving-so-many-flavors-right-now 7-Layer Sheet Pan NACHOS. It’s gonna be so perfect with some margs mañana.

7-Layer Sheet Pan Nachos

I've lightened up these easy nachos by using baked tortilla chips, reduced fat cheese, nonfat Greek yogurt (in place of sour cream), and a ton of fresh veggies. This recipe is super versatile and maybe you prefer to use black beans or to add chicken, ground beef, extra cheese, or different veggies. I say go for it!

Course
Appetizer, Dip, Snack

Cuisine
Tex-Mex

Prep Time15minutes

Cook Time6minutes

Total Time15minutes

Servings12people

Calories230kcal

AuthorDanielle Cushing

Ingredients

9-12ouncesBaked Tortilla Chips

1 1/2cupsreduced fat shredded cheddar cheese

115-ounce canpinto beansdrained and rinsed

15.3-ounce containerplain nonfat Greek yogurt

1/21.25-ouncepackage McCormick Taco Seasoning Mix

1 1/2cupsdiced fresh tomatoes

6scallionsdiced

12.25-ounce cansliced black olives

1avocadodiced

sliced hot peppers (jalapeno, habanero)for optional garnish

Instructions

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray or line with foil. Spread tortilla chips on the baking sheet in an even layer. Sprinkle with cheese and top with beans. Bake 5-6 minutes, turning pan halfway to ensure even cooking.

While nachos are cooking, mix Greek yogurt with taco seasoning in a small bowl and set aside. Make sure all your other ingredients are prepped and ready for adding to your nachos.

Comments

I AM proud of you! These sound delicious. I’m also getting my vegetables and fruits in tonight by adding a jalapeno to my tequila in my first drink and berrties in the second! Just sayin. Love you darlin. Have fun tonight and be safe!

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…